Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600

+44 7480022449


Fortification of Pork Loins with Docosahexaenoic Acid (DHA) and its Effect on Flavour

William J Meadus, Tyler D Turner, Mike ER Dugan, Jennifer L Aalhus, Pascale Duff, David Rolland, Bethany Uttaro and Lorna L Gibson

Pork is traditionally low in docosahexanoic acid (DHA, C22:6n-3) and deficient in omega-3 fats for a balanced human diet. DHA as triglycerides was commercially prepared from the microalgae Schizochytrium and injected into fresh pork loins. Treatments of a mixed brine control (CON), 3.1% sunflower oil in mixed brine (SF) and a 3.1% DHA oil in mixed brine (DHA) were injected into pork loins at 10 mL/100 gand grilled at 205°C. After cooking, the CON and SF pork loins contained 0.03 to 0.05 mg DHA per gram of pork and the DHA injected loins contained approximately 1.46 mg DHA per gram. The appearance, odor, oxidation rates and sensory taste, as judged by a trained panel, determined the DHA injected meat to be, `slightly desirable’ and gave lower ‘off odour’ scores relative to the CON and SF injected pork. Pork can be fortified with DHA oil to 146 mg per 100 g serving, which would meet half the recommended omega 3 fatty acid requirements and would be acceptable in taste.